Vegan Pecan Sandies
Vegan Pecan Sandies are easy one-bowl shortbread cookies loaded with buttery sweet and golden nutty goodness! They are tender yet crumbly and generously specked with bits of toasted pecans.
Ingredients
- ½ cup vegan butter or margarine stick or block, not unsalted, softened slightly
- ⅓ cup granulated cane sugar
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1½ cups unbleached all-purpose flour sift after measuring
- ½ cup toasted pecans chopped into rice-sized pieces
Instructions
- In a large bowl, cream the vegan butter and sugars with an electric mixer on medium speed. Mix in the vanilla.½ cup vegan butter or margarine, ⅓ cup granulated cane sugar, 2 tablespoons light brown sugar, 1 teaspoon vanilla extract
- Add flour and pecans. Mix until combined evenly. Cover the dough and place it in the fridge to chill for a least 2 hours or overnight.1½ cups unbleached all-purpose flour, ½ cup toasted pecans
- Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
- Using a #40 cookie scoop (about 1½ tablespoons), make equal portions of cookie dough and roll them into balls. Place them 2 inches apart on the baking sheet.
- Flatten the dough balls to about ½ inch thick with the bottom of a measuring cup or drinking glass.
- Bake for 15 to 20 minutes or until the edges of the cookies are golden brown. Cool for 2 minutes on the baking sheet before transferring them to a cooling rack.
Notes
- You can also shape the dough into a log before chilling, then make ½-inch thick slices before baking. Check out this Vegan Orange Cranberry Cookies recipe for more detailed slice-and-bake instructions.